First developed by chefs at the Restaurant Hasselbacken in Stockholm, these little beauties will impress even the most discerning guest. They can be prepared the night before, just leave them to soak in the fridge overnight. The sunflower or vegetable oil will take on a high temperature for roasting, really helping to crisp the potatoes up. The fan-like cuts to the top of the potatoes gives a deliciously tempting crunch which contrasts with the fluffiness of the roast potato.
It is definitely worth checking out Jamie Oliver’s divine recipe for Hasselback Potatoes served with Gorgonzola and honey.
Written by Faye
Serves: 6 as a side dish
Prep time: 20 minutes (plus 30 minutes soaking time)
Cooking time: 60 minutes
- 1.5kg Maris Piper or King Edwards (we used whole potatoes, we picked through to find potatoes that were about the size of eggs), peeled
- 4 tablespoons sunflower or vegetable oil
- 3 teaspoons of table salt for the salted water
- Sea salt to taste
- Carefully slice a series of cuts into the top of the peeled potatoes. Try to cut about 2/3rds of the way into the depth of the potato.
- Soak the potatoes in salted water for 30 minutes then drain & pat dry.
- Meanwhile pre-heat the oven to 200°C.
- Add the oil to a large roasting pan and place in the pre-heated oven for 3 – 4 minutes.
- Carefully add the potatoes to the roasting pan, tossing them gently to ensure that they are covered in oil.
- Turn the potatoes so that the cut sides are facing upwards. Season with salt.
- Roast for approximately one hour, basting occasionally. The potatoes will turn a tempting golden brown colour.
- Sprinkle with a little more sea salt and perhaps some pepper to serve.